Pumpkin Bars with Cream Cheese Frosting

Pumpkin bars slathered with a cream cheese frosting are a delicious cake baked with coconut flour. A low carb and gluten free cake that will have you reaching for another.

This pumpkin bar recipe yields such a moist sponge you would never guess that you are eating a healthier alternative. The pumpkin spices give the sponge a delicious warmth and the pumpkin an additional sweetness.

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The first time I made these pumpkin bars I tasted one and then packed them up to take to the staff at my vets to eat. The car wheels spun in the driveway as I pulled away quickly. I would not have trusted myself alone in the house with a whole batch of these and had to get them out of the house!

The second batch stayed in the house as the Chief Taster is now back. The temptation for me to eat them all has now disappeared. It’s now a battle for the last piece so order in the kitchen has been restored.

The cream cheese topping is optional but highly recommended as it goes so well with the pumpkin bar sponge. If you enjoy carrot cake with a creamy cheese topping, then this is a healthier must for you. Cream cheese and pumpkin are a great flavour couple, it would be a shame to separate them!

Melissa

November 21, 2018 at 9:18 pm

OH MY GOSH YOU SAVED THANKSGIVING!!! I follow a keto diet and was wondering how I would enjoy desert tomorrow. I had made a pumpkin mousse recipe in October I was going to settle for, but by the grace of the season I did a quick search. Made these and had to try them before my guests come tomorrow. Still licking the frosting bowl clean and the bars are the perfect texture, moisture, sweetness, spiciness, the whole 9 yards! Can’t wait to have one with coffee in the morning with no guilt! I did have to bake them for 25 minutes instead of 20 (I made 2 batches, baking them separately) but I have a gas oven that’s a bit variable. Thank you, oh Goddess of Goodness! You are awesome…

Angela Coleby

Krusta

Jessic Johnson

October 23, 2018 at 1:32 am

Love love love this recipe ! But I do think the nutritional facts with the post may be off?? Ths net carbs in the coconut flour alone would be closer to 18g for 1/2 cup… am I calculating something wrong ? How did you come up with these (not questing, just want to make sure I’m doing it right) ,Still delicious recipe regardless !

Angela Coleby

Victoria

January 22, 2018 at 5:36 pm

I am a newbie to almond and coconut flour. Diabetic for 20 years. I love anything pumpkin, so I gave your recipe a try today. I was concerned about the texture because that has been my problem with these flours. However, I enjoyed this recipe. I had it with a cup of coffee, and I felt such pleasure knowing I was okay with the carbs. Texture didn’t bother me, because the taste was so good. I did have to cook it 30 minutes instead of 20, and I only had 4 eggs. I will definitely make this again. Thanks for the recipe.

Jenny

Angela Coleby

November 20, 2017 at 5:14 pm

I use a nutritional tool for my calculations. It could be that your app is including sugar alcohols or has included a total carb not a net carb for something else. Sometimes the apps are a bit off. There is no way that this is 19g net carbs per serving.

Amber T

Deb Micek

Angela Coleby

October 16, 2017 at 4:18 pm

After clutching my pearls (I love coconut flour) I can’t see why you could not make this with almond flour. Spookily enough I was chatting to the husband about this and said when I make a cake I should try it with both flours. The quantity of the flour will change with less eggs for the almond flour.

Angela Coleby

Lea Gutierrez

Rachel A

October 10, 2017 at 12:32 am

These were delicious! I was afraid I was going to be able to taste the coconut flour like in some other coconut flour recipes but once you put the cream cheese frosting on you couldn’t taste the coconut! I was also afraid they would be kind of mushy like some other coconut flour cake recipes..but nope! Light and cakey! I was very pleasantly surprised! I topped mine with toasted pecans and a dash of cinnamon! So yummy! Adding this to my low carb Thanksgiving dessert menu for sure! Thank you for the recipe! ?

Leonie Gittins

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Welcome and thanks for popping by! I'm a low carb & gluten free food blogger, lover of animals, wine and the beach. Currently living on the beautiful island of St Lucia with the husband, 3 cats and 4 dogs. Hope you enjoy the recipes!
Angela

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